Lump Crab Salsa
Recipe from Food & Wine

Most crab dips are full of mayonnaise, but Michael Symon's lighter version is more like a salsa since it's prepared without mayo and laced with flecks of shallot, cilantro, jalapeno, and red bell pepper. "Although I love mayo," he says, "I'm not a fan of it with crab, since it tends to muddle the flavor. If I'm spending big bucks on crab, I want it to be the star."


Lump Crab Salsa
Maura McEvoy

by 1  person


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Servings: 10
Prep Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
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Ingredients
  • 3   tablespoons 
    chopped cilantro
  • 2   
    medium shallots, very finely chopped
  • 1   
    red bell pepper, finely diced
  • 1   
    jalapeno, seeded and finely diced
  •  
    Finely grated zest and juice of 1 lime
  • 1   
    garlic clove, very finely chopped
  • 1/4  cup 
    extra-virgin olive oil
  • 2   pounds 
    lump crabmeat, picked over
  •  
    Salt and freshly ground pepper
  • 1/2  cup 
    salted roasted almonds, coarsely chopped
  •  
    Thick-cut potato chips, for serving
Directions
1.
In a large bowl, combine the cilantro, shallots, bell pepper, jalapeno, lime zest, lime juice, garlic, and olive oil. Fold in the crab and season with salt and pepper. Refrigerate for 1 hour. Let the salsa come to room temperature, then fold in the almonds. Serve with potato chips.
MAKE AHEAD:

1.
The crab salsa can be refrigerated for up to 4 hours. Fold in the almonds just before serving.
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